Name: Hash Brown Omelet with Cheddar, Tomato, and Basil
Total time: 35 min
Ingredients: 1 pound high-starch potatoes such as russets or Idahos, peeled, washed, dried, grated coarse, and squeezed dry (1 1/2 cups loosely packed grated potatoes); 1/4 teaspoon table salt; Ground black pepper; 1 tablespoon butter; 1 medium tomato , cut into small dice; 1 tablespoon chopped fresh basil; 1 ounce grated cheddar cheese (1/4 cup)

Why This Recipe Works

In developing our hash browns recipe, we began by testing potato varieties. Best were high-starch russet (baking) potatoes. They adhered well, browned beautifully, and had the most pronounced potato flavor. Grating the potatoes helped them hold together while cooking and gave us the distinctive appearance we were looking for in our hash browns recipe. We also liked the way the raw shreds of potato formed an attractive, deeply browned crust.

Before You Begin

The crisp potatoes offer a nice contrast to many filling ingredients. Fill with 1/4 cup chopped ham, bacon, or sausage and/or 1/4 cup cooked vegetables, such as mushrooms, peppers, or onions.

Instructions

Toss fully dried grated potatoes with salt and pepper in a medium bowl.

Meanwhile, heat half the butter in a 10-inch skillet over medium-high heat until it just starts to brown, then scatter potatoes evenly over entire pan bottom. Using a wide spatula, firmly press potatoes to flatten; reduce heat to medium and continue cooking until dark golden brown and crisp, 7 to 8 minutes.

Invert hash browns, browned side up, onto a large plate; add remaining butter to pan. Once butter has melted, slide hash browns back into pan and top with tomato, basil, and cheddar. Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.

Fold the potato round in half; cook until cheese melts. Slide hash browns onto plate and serve immediately.